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Spiced Turkey Kebabs
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1/2 to 1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 tablespoon peanut or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger root
2 tablespoons minced onion
1 1/3 pounds boneless, skinless turkey breast, cut in 1 1/4 inch chunks
Preheat the grill or broiler on high.
In a small nonstick skillet over medium-high heat, combine the cumin, coriander, turmeric, cayenne pepper, salt and pepper. Cook, stirring, until fragrant, 2 to 3 minutes. Remove from the heat and set aside to cool. Measure out 2 teaspoons or more to taste, into a medium-size bowl. Reserve the remaining spice mix for another use.
In a small bowl, combine the cooled spice mix with the oil, garlic, ginger and onion. Whisk to blend. Add the turkey chunks and toss to coat. The turkey may be covered and refrigerated for up to 24 hours.
Thread the turkey chunks on metal skewers, being careful not to crowd the pieces. Grill or broil 4 inches from the heat, turning once, until the turkey is cooked through but not dry, about 4 minutes per side. Serve immediately.
Serves 4.
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Spiced Turkey Kebabs
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Category: Recipes
Prep Time: Cook Time: Total Time:
Spiced Turkey Kebabs
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1/2 to 1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 tablespoon peanut or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger root
2 tablespoons minced onion
1 1/3 pounds boneless, skinless turkey breast, cut in 1 1/4 inch chunks
Preheat the grill or broiler on high.
In a small nonstick skillet over medium-high heat, combine the cumin, coriander, turmeric, cayenne pepper, salt and pepper. Cook, stirring, until fragrant, 2 to 3 minutes. Remove from the heat and set aside to cool. Measure out 2 teaspoons or more to taste, into a medium-size bowl. Reserve the remaining spice mix for another use.
In a small bowl, combine the cooled spice mix with the oil, garlic, ginger and onion. Whisk to blend. Add the turkey chunks and toss to coat. The turkey may be covered and refrigerated for up to 24 hours.
Thread the turkey chunks on metal skewers, being careful not to crowd the pieces. Grill or broil 4 inches from the heat, turning once, until the turkey is cooked through but not dry, about 4 minutes per side. Serve immediately.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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